I like Christmas pudding. But my mum is wheat intolerant, and I generally don’t like the taste of anything with brandy / alcohol in it. So suffice to say the dramatic flaming of the pudding is not my favourite part, I prefer the part in which I steal a slice of hot pudding prior to the flaming, then drown it in clotted cream and stuff my face until I feel sick. Then I repeat this 2 hours later (with the second slice I preemptively pinched). And then again, after dinner.
I haven’t had Christmas pudding for a good many years, because it’s rather difficult to find a pudding that is both brandy-less and wheat free. Even if it was an either-or situation, it would be a pushing it a little.
I was also under the mistaken impression that Christmas pudding was an extremely involved process. I was happy to be proven wrong on that score.
The only part I was (very) apprehensive of was the steaming. Then the pudding looked scary, so I gave up and zapped the thing in the microwave for 5 minutes to finish it.
In line with *cough my own new* tradition, I added a pudding star. What is a pudding star? Well, I made it up. Out of necessity. I grew up listening to stories about how the little boy found a 6-pence in his slice of pudding, and how that was supposed to be lucky. I was not amused to find out that it isn’t a good idea to put coins in puddings anymore, because of all the weird alloys in them that might leach chemicals into the pudd. Hence, the pudding star – a beautiful shining star made of tinfoil. Origami, no less. Perhaps one year I shall make a little tinfoil crane.
I hope I don’t choke anyone with it.
Anyway, now Mr Pudd has been wrapped up and stuffed in the freezer until Christmas day. Upon which, I shall microwave him briefly, and serve him hot. With cream.
Rich Christmas Pudding
Adapted from Be-Ro Flour, 37th Edition
100g self raising flour – I used gluten free
50g mixed peel
100g brown sugar
Zest of 1/2 a lemon
1 teasp nutmeg powder
1 teasp mixed spice powder
75g grated frozen butter – originally suet..which sounded a little too hard to get hold of
2 tablesp milk
Pudding star, or some other similarly cute inert metallic object
- Mix everything on the ingredients list from the flour down to the butter in a bowl.
- Drop in the milk and eggs, and mix well until everything is combined into a gloopy mess.
- Grease a bowl, and put a little square of baking paper in the bottom to prevent stickage.
- Pour everything into the bowl. Hide the pudding star in the batter somewhere.
- Cover with a square of baking paper, then seal with tinfoil.
- Steam for 2 and a half hours. You probably need more like 3 hours, and the original recipe says 10 hours. I got fed up after 2 and a half, so I removed the tinfoil and zapped the baking-paper-covered-pudding bowl in the microwave for 5 minutes or so.
- Let it cool a bit, then flip it upside down to get the pudding out. Wrap in cling film and freeze, or eat if you are the clever type that makes such a time consuming monstrosity on Christmas day itself.
Reheating instructions: you can either put it back in the bowl, cover again with baking paper + tinfoil and steam for half an hour to an hour, OR, you can stick it in the microwave for 2 minutes.
A note on raisins and other dried fruity bits – I couldn’t get all of these separately (and also it would have cost a bomb!). So I used a bag of mixed raisins and peel. The proportions were roughly similar to those in the recipe. Perhaps not the most traditional, but it turned out alright.